Premium
The Effects of Black Cumin, Black Caraway Extracts and Their Combination on Shelf Life Extension of Silver Carp ( H ypophthalmichthys molitrix ) during Refrigerated Storage
Author(s) -
Eskandari Soheyl,
Hosseini Hedayat,
Gholamzadeh Marzieh,
Mousavi Khaneghah Amin,
Hosseini Ebrahim
Publication year - 2015
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12155
Subject(s) - shelf life , food science , food spoilage , silver carp , thiobarbituric acid , lipid oxidation , psychrotrophic bacteria , peroxide value , chemistry , total viable count , antioxidant , cold storage , hypophthalmichthys , fish <actinopterygii> , biology , horticulture , bacteria , fishery , lipid peroxidation , biochemistry , genetics
This study aimed to determine the antioxidant and the antibacterial activities of N igella sativa L . ( C u) and B unium persicum Boiss ( C a) extracts on the shelf life of silver carp, which is stored at 4 ± 1C for 15 days. In order to evaluate the quality of fish samples, some tests such as microbiological total viable count ( TVC ) and psychrotrophic count, chemical peroxide value, thiobarbituric acid reactive substances, and total volatile base nitrogen and sensory characteristics were analyzed over a period of 15 days. The results indicated that the lipid oxidation and spoilage of the samples have been delayed in three treatments of the extracts significantly ( P < 0.05) in comparison with the control. Also, the psychotropic bacteria and TVC remained lower than the proposed acceptable limit (7 log 10 colony‐forming unit/g). According to the sensory analysis results, the treatment of C u extract had high quality and enhanced the beneficial effects on sensory characteristics. Results show that the B . persicum B oiss and N . sativa L . extracts have significant effect on extension of the shelf life of fresh silver carp up to 6–9 days at refrigerated storage condition. Practical Applications The consumers tend to eat fresh fishes rather than processed or frozen ones, while the shelf life of refrigerated fish, as a highly perishable food, is normally short. The main reason for the deterioration of fish is chemical and bacteriological activities that lead to loss of quality and subsequent spoilage. So, using different methods in order to extend the shelf life of fish is an important issue. Black caraway and black cumin are consumed widely as spices and traditional flavorings in food. These spices, regarding to their antioxidant and antibacterial properties, can be used in order to extend the shelf life and freshness quality of fishes during refrigerated storage. Results show that the B unium persicum Boiss and N igella sativa L . extracts have significant effect on the extension of shelf life of fresh silver carp up to 6–9 days at refrigerated storage condition.